Executive Chef Emory University Jobs

Provide active supervision of culinary production and staff( full-time, student, and other temporary employees).

Perform a variety of administrative tasks for inventory, ordering, and payroll.

Regularly assist dining hall operations in day to day activities as needed.

Perform daily quality inspections of production; ensures proper equipment operation/maintenance; and ensures staff are compliant with safety and sanitation guidelines.

Assist with training of culinary staff.

Ensure food production meets/exceeds all state and local food code standards as well as Hazard Analysis Critical Control Points (HACCP) standards.

Assists management in forecasting long-range plans for non-computer equipment; assists in the selection of supplies and equipment.

Maintains programming and other features of the telephone/voicemail systems; may manage internet lines.

Five years of related experience in a customer service, detail-oriented environment.

Knowledge of MS Word and MS Excel required.

Experience working in research setting or lab support role.

Eagerness to learn how to manage and maintain a Research Building, prioritizing safety.

Requires experiential knowledge of management of people and/or problems

Requires 2-3 years of post-high school education or equivalent experience

Train and manage kitchen personnel and supervise/coordinate all related culinary activities

Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques

Requires 2-3 years of experience in a related position

Requires advanced knowledge of the principles and practices within the food profession

Minimum of three to five years of progressive culinary/kitchen management experience, depending upon formal degree or training

are offered many fantastic benefits.

Extensive catering experience a plus

High volume, complex foodservice operations experience - highly desirable

Institutional and batch cooking experiences

Hands-on chef experience a must